2 eggs
125g of wheat flour
80g butter
75g of Dulcinea spreadable cream
70g icing sugar
60ml of milk
1/2 envelope of yeast
100g of milk chocolate tablet Dulcinea
45g butter

FOR THE GLAZE

100 g of Lacasa blueberry chocolate
1 tsp coconut oil

FOR THE ASSEMBLY

w/ fresh figs
w/s pistachios with chocolate Mi Momento Lacasa

1. Preheat the oven to 180°C. Place the Dulcinea chocolate tablet in a bowl and melt in a bain-marie, stirring with a wooden spoon until liquid.
2. Beat the butter with the powdered sugar until the mixture turns white.
3. Add the eggs, one after the other, and the previously melted chocolate until the mixture is well blended and stained with the chocolate.
4. Add the sifted flour and mix with the yeast. Then pour in the milk and mix again to obtain a homogeneous and smooth dough.
5. Divide the dough into the molds. Bake for 20 minutes and check that they are done with a knife. If it comes out dry, the chocolate cupcakes are done. Remove the pans from the oven and cool on a wire rack.
6. Mix the Dulcinea cream with the butter cut into pieces in a bowl and dissolve in a water bath with a saucepan full of water and mix until the Dulcinea cream is liquid.
7. Place in a pastry bag and form a rose on the cupcakes to serve them decorated.